1//3cupwateradd more water if it's too thick.Glaze
3 and ¼ cupssugardivided
3 and ¼cup all-purpose flour
Add all Blueberry Filling ingredients to a small sauce pan.
Mash blueberries with a potato masher.
Bring to a boil and stir frequently. Boil 2 minutes.
Remove from heat and allow to cool.
Pour through strainer, mashed it through with the back of a spoon, You'll have to scrap it off the bottom too. It's thick using the amounts listed above. For a thinner sauce (for pouring over ice cream, cake, etc) add 1/2 or more water. Sauce will get thicker as it cools. Cover and refrigerate 3 hours or up to 3 days for this recipe.
For the cake: Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with nonstick baking spray with flour.
In a large bowl, beat butter, coconut oil and Greek yogurt at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar. Beat until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs one at a time, beating after each addition.
In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until combined.
Spoon 4 cups batter into prepared pan. Using the back of a spoon, spread batter evenly around pan and flatten in the center.
Spoon 4 T blueberry filling into center of batter, using the back of a spoon spread filling in a trench down center of batter. Top with 4 cups of batter, then another 4 T blueberry filling. Repeat process until all batter and filling is used.
Bake for 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. If cake begins to get to brown on top, tent it with aluminum foil to prevent over-browning. Let cake cool 20 to 30 minutes in pan before removing. Remove from pan, allow to cool completely on a wire rack.
Whisk confectioners sugar and lemon juice until smooth. Drizzle over warm cake.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula